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I prefer Le Crueset for one key reason: they are light colored on the interior surfaces rather than Staub’s black interiors. The light color allows me to much better see what is going on, particularly when browning.

It's also very hard to clean after you've used it for a few years (so I suppose it keeps a visual record of your cooking in distinct archeological strata... if only someone could separate them out).

In my experience the black interiors in Staub and Chasseur, which are not easier to clean, at least look brand new when you prime them with a little olive oil between cooking sessions. Which is a good idea generally, for cast iron, enameled or not.

Baking soda and hydrogen peroxide is what I use to clean enameled surfaces, including pots and my kitchen sink. Quite effective. Just never, ever use Comet cleanser or similar.

It is funny when people are just mindlessly cutting and pasting and there’s no QA or even reading their input.

In my day, I would at least read through everything my code had to produce and it was always funny to see the stuff that the BAs and QAs left in there. But I didn’t want my site to look stupid.

Seconded. We love their stuff.